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peach crumb bars

Peach Crumb Bars

Peach Crumb Bars are the perfect summer dessert, made with fresh peaches on a shortbread crust. Topped with a sweet and buttery crumb topping.
Course Dessert
Cuisine American
Keyword Peach Crumb Bars
Prep Time 30 minutes
Cook Time 50 minutes
Chill: 2 hours
Total Time 3 hours 20 minutes
Servings 12 bars
Calories 459kcal
Author Catalina Castravet



  • 1 cup white granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted cold butter cut into tiny cubes
  • 1 large egg lightly beaten

Peach layer:

  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 6 large peaches peeled and diced
  • 2 teaspoons fresh lemon juice
  • 1/2 cup slivered almonds

Almond icing (optional):

  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk more if needed


  • Preheat oven to 350 degrees F if using a glass pan, or 375 degrees F, if using a metal pan.
  • Spray a 13x9-inch baking pan with baking spray and set aside.


  • In a medium bowl whisk together sugar, flour, baking powder, and salt.
  • Add the diced butter and using a pastry cutter, or a fork, work the butter into the flour until the mixture resembles coarse sand. If the mixture is too "wet", add a bit more flour.
  • Add the lightly beaten egg and mix well, until the dough starts to hold together, it still should be crumbly. I prefer to mix it in a stand mixer.
  • Gently press a little more than half the dough into the bottom of the prepared pan. Set aside the remaining dough, it will be used for the crumb topping.

Peach layer:

  • In a large mixing bowl whisk together the white and bron sugar, cornstarch, nutmeg, and cinnamon.
  • Add the diced fruit and toss to combine.
  • Add the lemon juice and toss to coat. Pour the mixture on top of the crust and spread it evenly.
  • Sprinkle the slivered almonds on top.
  • Using your fingers, press together small handfuls of the remaining dough to create a few clumps. Scatter them and remaining crumbled topping on top of the fruit layer.


  • If using a glass pan, bake at 350 degrees F for 50-55 minutes or until lightly browned and bubbly.
  • If using a metal pan, bake at 375 degrees F for 40-45 minutes or until lightly browned and bubbly.
  • Removee from the oven and cool completely on a wire rack, then chill before icing and slicing.

Almond icing:

  • In a medium bowl, whisk together all the ingredients, until smooth and without lumps. Drizzle on top of the chilled bars.
  • Slice and serve.



Calories: 459kcal | Carbohydrates: 71g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 241mg | Potassium: 302mg | Fiber: 4g | Sugar: 46g | Vitamin A: 800IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg